Oven Roasted Chicken
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Perfect oven roasted chicken isn’t just for weekends anymore. Try this quick and easy recipe for oven roasted chicken that’s ready in an hour! Not only is the chicken delicious, but it also makes great leftovers for meal planning and prep!
“It’s just a simple supper” she’d say, as she laid a perfect oven-roasted chicken, mashed potatoes, a vegetable, and a fresh salad out on the table.
On a FREAKING TUESDAY NIGHT!
This is the kind of overachieving mom that raised me. We had a hot and delicious meal on the table every night, the house was always clean, the laundry was always done, and somehow, she worked full time.
Just thinking about doing all that on a weeknight makes me exhausted. So here’s a quick and easy oven roasted chicken recipe for your weeknight enjoyment. Make your own mashed potatoes 😉
This recipe is dedicated to being an overachiever.
Jump to:
Tips + Tricks
No. 1 –> Untruss that bird! Trust me.
No. 2 –> If you’ve got time, pull your chicken from the fridge 30 or so minutes before cooking. This can help ensure a more even cook.
No. 3 –> Don’t be cheap with the seasonings. Get that flava in ya chicken!
No. 4 –> Cook your chicken uncovered, unless it starts to brown too much, then you can simply tent with tin foil.
Perfect Roasted Chicken Ingredients:
- 3-4 lb chicken
- salt
- pepper
- herbs (optional)
Yes. That’s it!
Recommended Tools:
Baking dish. I love using a 9×13 stoneware dish to roast chicken, but anything that fits your bird without crowding will work perfectly!
Did you say “untruss”
Yes, I did! Kevy and I went on a cooking show bender when I coughed up for CraveTV a few months ago. We found It’s Suppertime, hosted by an amazing Canadian chef – Matty Matheson. In the episode where he roasts a chicken, he bakes it the way I’ve described, untrussed, and spread open.
Since then, Kevy and I have really adopted Matty’s “Air that shit out” philosophy, and we won’t go back! Opening the legs really creates a nice crispy skin throughout the entire chicken.
Roasted chicken seasoning suggestions
I LOVE summer savoury on chicken. I’m not 100% sure on this, but I believe this seasoning may be pretty niche. Savoury is very popular on the east coast of Canada – in fact, I usually call it Newfoundland Savoury. Savoury is one of the characteristic ingredients in herbs de Provence.
If you don’t have access to savoury, feel free to sub it with any herb you like! Use thyme, sage, nothing but salt and pepper. The chicken is your canvas and you are the artist!
What temperature to roast the chicken
This recipe really relies on the two temperatures to give you a delicious end product! By starting the cook at 425f, you’re ensuring that the skin gets nice and crisp, while locking in all the juices, so you don’t have dry chicken. Nothing’s worse than dry chicken!
How long to bake the chicken
Much like smoking meat, I think that cooking chicken is a temp vs time situation. I have a meat thermometer, and I use it nearly every time I cook meat. This has made me a much better meat cook!
This chicken should be done within 50-60 minutes, but definitely check the temperature with your meat thermometer to be sure! Insert the temp probe in the breast or thigh. The internal doneness temperature of chicken is 165f.
Round out that meal
Got leftovers?
What can’t you do! Leftover roast chicken perfect for meal planning and is literally the number one reason to make chicken. haha
- try my Weeknight Chicken Noodle Soup
- toss it in some Jerk sauce for a Jerk Chicken Buddha Bowl
- make Chicken Pot Pie with homemade Pie Crust!
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📖 Printable Recipe
Easy Oven Roasted Chicken
Ingredients
- 4 lb chicken
- ½ tablespoon kosher salt
- 1 teaspoon black pepper
- ½ tablespoon savoury
Instructions
- Preheat the oven to 425f.
- Remove 4 lb chicken from the package and untruss. Until the string holding the legs up.
- Pat dry the chicken all over with a paper towel.
- Season the chicken all over with ½ tablespoon kosher salt, 1 teaspoon black pepper, and ½ tablespoon savoury.
- Place the chicken breast side up in a 9×13 baking dish and spread open the legs.
- Bake at 425f for 15 minutes, then reduce the temperature to 350f and cook for another 35-40 minutes, until a temperature probe inserted into the breast or thigh shows 165f.
- Remove from oven, and allow the meat to rest for 5-10 minutes before carving.
Notes
Seasoning:
I love savoury on chicken, but seasonings are such a personal choice, feel free to sub that out for any seasoning(s) you’d like.For Meal Planning:
This roast chicken is perfect for meal planning. If you’re cooking it to have chicken later in the week, allow it to cool until warm (about an hour) and then carve, and portion for the week.Nutrition
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